This one might just into that “so good” category. I like a lot of “stuff” in my salad, the lettuce is there so it can be called salad, but it had better have more interesting friends in the mix. This one has an incredible balance of flavors and not a lot of lettuce, and the lettuce that is there is radicchio which is kind of the rock star of the lettuce/chicory world. The bitterness of the broccoli rabe and radicchio is balanced by the sweetness of the carrots and the honey in the dressing. As a bonus, it can be dressed in advance and looks beautiful on the plate.
Broccoli Rabe, Carrot and Radicchio Salad
Adapted from Martha Stewart Living Cookbook – The Original Classics
I increased the amount of dressing, but try adding half and tasting to see if there is enough for your taste. I also increased the amount of radicchio since the heads tend to be small. Stewart suggests plunging the broccoli rabe into an ice water bath but I just drained and ran very cold water over it to shock it. I also made the broccoli rabe a day ahead, wrapped in a clean kitchen towel, and refrigerated it.
1 1/2 pounds broccoli rabe, tough stems removed, cut into 2 inch lengths
1 tbsp. fresh lemon juice
1 tbsp. sherry vinegar
1 tsp. honey
1 tbsp. soy sauce
2 tbsp. olive oil
Freshly ground black pepper
4 small carrots, sliced into thin strips, using a vegetable peeler
1/2 head radicchio, quartered and thinly sliced crosswise
1. Bring a large pot of salted water to boil. Add the broccoli rabe and cook, just until tender, about 2 minutes. Drain and rinse with very cold water until cool. Place on paper towels or in a kitchen towel to absorb excess moisture.
2. In a small bowl, whisk together the lemon juice, vinegar, honey, soy sauce, and olive oil. Season to taste with salt and pepper.
3. Combine the broccoli rabe, carrots, and radicchio in a medium bowl. Add the vinaigrette, toss well, and serve.